Peninsula Grill Giant Coconut Layer Cake

Ingredients

SERVINGS 12
Filling
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1⁄4 cups whipping cream
  • 1⁄2 cup sugar
  • 1⁄2 cup unsalted butter
  • 2 1⁄4 cups sweetened flaked coconut
  • 1⁄4 cup sour cream
Cake
  • 3 1⁄2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon salt
  • 2 1⁄4 cups sugar
  • 1 1⁄2 cups unsalted butter, room temperature
  • 5 large eggs
  • 1 1⁄3 cups whipping cream
  • 1 tablespoon vanilla extract
Frosting
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1⁄2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 cups sweetened flaked coconut, toasted

Instructions

For filling:
1 _ Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.

2 _ Bring cream, sugar, and butter to boil in heavy medium saucepan.

3 _ Add cornstarch mixture and bring to boil.

4 _ Remove from heat and stir in coconut.

5 _ Cool completely.

6 _ Mix in sour cream.

7 _ Cover and refrigerate overnight.

For cake:
8 _  Preheat oven to 325°F.

9 _ Butter and flour three 9-inch round cake pans.

10 _ Whisk flour, baking powder and salt in large bowl to blend.

11 _ Using electric mixer, beat sugar and butter in another large bowl to blend.


12 _ Add eggs 1 at a time, beating well after each addition.

13 _ Beat in cream and vanilla.

14 _ Stir flour mixture into butter mixture.

15 _ Divide batter equally among pans.

16 _ Bake until tester inserted into center of cakes comes out clean, about 35 minutes.

17 _ Cool completely.

For frosting: 
18 _ Using electric mixer, beat cream cheese and butter in large bowl to blend.

19 _ Beat in powdered sugar and vanilla extract.

20 _ Place 1 cake layer on cake plate.

21 _ Top with half of filling.

22 _ Place second cake layer atop filling.

23 _ Top with remaining filling.

24 _ Place third cake layer atop filling.

25 _ Spread frosting over top and sides of cake.

26 _ Pat toasted coconut over top and sides of cake, pressing gently to adhere.

27 _ (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).

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